These Mini Skillet Frittatas are perfect to serve to family and guests for any breakfast or brunch.
I love to serve foods in mini serving dishes. They look more elegant and children/grandchildren love being served in them. I found these mini cast iron skillets a few years ago and am always trying to come up with new ways to use them. My family enjoys eating quiche and souffles frequently, so I decided to bake Mini Skillet Frittatas in them a few days ago.
My grandchildren had fun making these one day, because they were able to create their own, using ingredients they like. If you have guests for a brunch, just line up the skillets and mix ingredients to create a delicious variety of frittatas.
I made these with ham, sausage, veggies, eggs, and cheese, but they can be prepared with so many other ingredients. These were just the ones my family likes.
HOW TO MAKE MINI SKILLET FRITTATAS:
Ingredients
(Full list of ingredients and instructions in printable recipe card.)
ground sausage
diced ham
red bell pepper
green bell pepper
green onion
baby spinach leaves
eggs
kosher salt
coarse black pepper
hot sauce
half and half
cheddar cheese
bacon
roma tomato
Instructions
Start by spraying the skillets with no stick cooking spray and place them on a parchment lined baking sheet.
Arrange sausage, ham, and veggies evenly in the skillets.
Whisk eggs, salt, pepper, hot sauce, and half and half together. Pour carefully between the mini skillets.
Top with cheese. Bake.
Remove from oven. Serve in mini skillet or remove to a plate.
Top with bacon. Garnish with baby spinach and tomatoes. Add a few more dashes of hot sauce.
These can be served warm or at room temperature. They can even be reheated and served the following day.
Try these Mini Skillet Frittatas for brunch, showers, tea parties and a lazy weekend morning.
Why You’ll Love these Mini Skillet Frittatas
- Serving foods in individual dishes (or skillets) seems more elegant and fun.
- Children and adults enjoy creating their own unique frittata.
- They are neater and easier to eat than cutting into a big skillet.
- Each frittata has a good portion of each ingredient.
- They can be made ahead of time, refrigerate and warm up for breakfast or brunch.
Recipe Tips and Variations
- These can be made with ham, sausage, bacon, veggies, eggs, and cheese, but they can be prepared with so many other ingredients. My husband like jalapenos in his. Broccoli can be added.
- Using half-and-half in the recipe adds moisture, creaminess, and makes them fluffy. Don’t use a low fat substitute.
- Make sure to spray the skillets with no stick cooking spray. These can also be made in a non stick muffin tin.
- Be careful not to overcook. Cook the frittatas until the centers are just set, no longer wiggle when you shake the pan. You can also test with a toothpick to see if it comes out clean.
How to Store
Refrigerate leftover mini frittatas in an airtight container for up to 3 days.
Reheat in oven on a parchment lined sheet @325 degrees F for about 6-8 minutes. They can also be reheated in the microwave but do it a few seconds at a time. Frittatas can become spongy if overheated.
People also place them in a Ziploc bag, then place it in an airtight container and freeze for up to 2 months. I have not done this myself, but friends have done it and say they taste great after reheating.
Frequently Asked Questions
What is the difference between a frittata and an omelet?
An omelet usually is baked in a crust and a frittata is not. A frittata is also called a crustless quiche.
Here are more delicious breakfast ideas. Some are made in mini ramekins for individual servings.
LOADED CRUSTLESS MINI BREAKFAST SOUFFLE
LOADED CRUSTLESS QUICHE IN RAMEKINS
SOUTHWEST BREAKFAST TART
MINI SKILLET FRITTATAS
Ingredients
- 1/2 lb ground sausage crumbled and browned
- 1/2 cup ham cubes chopped small
- 1/4 cup red bell pepper diced
- 1/4 cup green bell pepper diced
- 1 green onion diced
- 4 baby spinach leaves chopped
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon hot sauce or desired amount
- 1/2 cup half and half
- 1/3 cup shredded cheddar cheese
- 2 slices bacon cooked crisp and crumbled
- 1 roma tomato chopped
- baby spinach leaves to garnish
- hot sauce to drizzle if desired
Instructions
- Preheat oven to 350 degrees F. Spray (4) mini cast iron skillets (3.5 inch) with no stick cooking spray. Place on parchment lined baking sheet.
- Divide the sausage and ham evenly between the skillets.
- Top each skillet with equal amounts of the red and green peppers, onion, and spinach leaves.
- In a medium size mixing bowl, whisk together the eggs, salt, pepper, hot sauce, and half and half. Pour mixture into a mixing cup and carefully pour equal amounts into each skillet. Top with cheese in the center.
- Bake for 25 to 30 minutes, or until eggs are set.
- Remove from the oven. Top with crumbled bacon. Allow to set about 5 minutes.Run a flat knife along the outside edge of skillet to remove from the pan.
- Serve in mini skillet or transfer to a plate and garnish with tomatoes and spinach leaves. Drizzle additional hot sauce if desired.
- Makes 4 mini skillets.
Notes
- These can be made with ham, sausage, bacon, veggies, eggs, and cheese, but they can be prepared with so many other ingredients. My husband like jalapenos in his. Broccoli can be added.
- Using half-and-half in the recipe adds moisture, creaminess, and makes them fluffy. Don’t use a low fat substitute.
- Make sure to spray the skillets with no stick cooking spray. These can also be made in a non stick muffin tin.
- Be careful not to overcook. Cook the frittatas until the centers are just set, no longer wiggle when you shake the pan. You can also test with a toothpick to see if it comes out clean.
*Shared on Week-end Potluck@ www.sweetlittlebluebird.com
*Shared on Week-end Potluck @ The Country Cook
I still haven’t tried making a fritttata in my big cast iron skillet that I got. I should do that first and then maybe splurge for those pans. They would be so cool for Easter or Mother’s Day.
These look great! Pinned for Grandma Camp breakfast this summer. And I agree – not only do kids like individual servings but they look so cute lined up for them to choose from!
I was planning on making these frittatas in cupcake pans. I love the idea about the skillets for larger frittatas!
Thank you. The cupcake pans will be perfect too. I have honestly made them in different size pans and they all seem to turn out. Have a good weekend.